Classic Smoked Chicken Tandoori

Name: Hähnchen Tandoori Klassisch Geräuchert
Total time: 4 h
Ingredients: 120 g Vollfettjoghurt; 15 g Tandoori-Masala Fertigmischung; 8 g Paprikapulver scharf; 15 ml Zitronensaft; 5 g Knoblauchpulver; 4 g Ingwerpulver; 18 g Speisesalz

MarinadePoultryHot SmokingEasy4-6 hrs75-77 °C130-150 °CBeech + Cherry

The classic of Indian cuisine reimagined as a hot-smoked variant. The characteristic reddish colour is created by paprika and tandoori spices in a yoghurt base. Smoking replaces the traditional tandoor oven and gives the chicken a unique smoky note.

Ingredients(for 1 kg)

Full-fat yoghurt120 g

Tandoori Masala ready mix15 g

Hot paprika powder8 g

Lemon juice15 ml

Garlic powder5 g

Ginger powder4 g

Table salt18 g

Instructions

Preparation

20 minutes + 12-24 hours marinating

Score the chicken deeply. Mix all ingredients into a homogeneous marinade and generously rub the meat including inside the cuts. Marinate in the fridge for at least 12 hours, ideally 24 hours.

Preheating and initial smoking

30 + 20 minutes

Preheat smoker to 150 °C. Place beech and cherry wood chips on the embers. Smoke the chicken for 20 minutes at 150 °C to imitate the Tandoor heat shock and set the marinade.

Smoking

3-5 hours

Reduce temperature to 130 °C and continue smoking until a core temperature of 75-77 °C is reached. Regularly add wood chips for continuous smoke development.

Resting

10 minutes

Remove chicken from smoker and rest uncovered for 10 minutes to keep the crust crispy. Serve with fresh coriander and lemon wedges.

Pro Tip

Cutting the meat is crucial for the authentic Tandoori experience. Start smoking at high temperature (150 °C for 20 minutes), then reduce to 130 °C – this imitates the intense Tandoor heat shock.

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